DOSA

Dosa and idli need rice and uzhunnu parippu (urad dal) taken in different ratios. Dosa needs less amount of urad dal ( 1 cup for 3 cups of rice) and both dal and rice should be ground to a very fine paste. Idli needs more urad dal (1 cup for 2 cups of rice) and the rice can either be a fine or coarse paste.

Normally I grind the dosa and idli batter in the grinder. Once in a while I use the mixie too. If mixie is used rice and dal are soaked and ground seperately and mixed. If batter is made exclusively for dosa, 1 table spoon of fenugreek can also be added to the dal.

While making batter for both idli and dosa I go for a compromise ratio. I take 2 1/2 cup rice and 1 cup uzhunnu. A mixture of raw rice and parboiled rice is best to get thin , crispy dosas and soft idlis. I take "Ponni Puzhukkalari ( 2 cups) ,raw rice (1/2 cup) and uzhunnu ( 1 cup - whole or dal) together and soak for 6 hours. It is then ground to a fine paste with enough salt and minimum water.  For us this is enough for 4 -5 days. Immediately after grinding the batter is divided into 4-5 portions in small containers and only the batter for next day is kept outside. The rest is frozen.

Only fresh batter is to be frozen. Fermented batter frozen and defrosted will not give the desired result.

To use the frozen batter, keep it at room temperature  for 20-24 hours

The batter can be used as such or with a little more water for idlis. Dosa batter is not as thick as idli batter. 

INGREDIENTS

1. Ponni rice - 2 cups

2. Raw rice - 1/2 cup

3. Uzhunnu ( whole urad or dal) - 1 cup

4. Nallenna (sesame oil)

METHOD

1. Soak rice and urad dal for minimum 6 hours and grind to a fine paste with salt.

2. Heat a "doasakkallu" / tava and smear sesame oil using a piece of cloth. (since this is needed almost every day I make a small "kizhi" - cloth tied to look like a bundle- and keep in a plastic box.)

3. The tava should not be very hot. Spread 1/2 a cup of batter on the tava (1 cup for "thattu dosa" - thick variety) and increase the heat. Sprinkle 1 tea spoon oil.

3. Wait for 30 seconds We can see the dosa drying and the bottom side turning brown. Fold and transfer to a plate using an iron spatula.

4. Flip if it is "thattu dosa". Fold and take from the tava.

5. Sprinkle some water and wipe before making the next dosa.

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